Take a mixed selection of fresh herbs, the more the better. Use all the leaves and some of the soft stalks: basil, rosemary, thyme, mint, coriander, sage, parsley and dill.
Lay herbs out on a flat surface, sprinkle with a good amount of salt and allow time to draw moisture from the herbs. Shake excess salt from herbs and add to a blender.
Blend all herbs together until it becomes a rough paste.
Add some bread that’s a few days old, (any bread will do, but we use sourdough), squeeze a whole lime into the mix and blend until the bread breaks down to a crumbed texture. Add more lime or bread if you need adjust the texture of the mix.
Sprinkle over any fresh fish before finishing it in the oven to add a bright herb dimension to your seafood.